Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the peppers (skin side up) on a baking tray lined with baking paper. Roast for approx. 15 mins. in the upper half of an oven preheated to 240°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a tea towel, leave to stand for approx. 10 mins. Remove the skin from the peppers. Slice half a pepper into thin strips, chop the rest of the pepper into pieces and add to a blending cup.
Add the cucumber to the peppers in the blending cup together with all the ingredients up to and including the pepper, purée until smooth, cover and leave to cool for approx. 1 hour.
Mix the butter, garlic and salt, spread onto the slices of bread. Fry the bread in a non-stick frying pan (without adding any oil) for approx. 2 mins. on each side.
Plate up the gazpacho, top with the peppermint and pepper strips, serve with the toast.
|Tip:||Drizzle with a little olive oil before serving.|
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